Prevent cross-contamination

Keep cold food cold and hot food hot

In hot weather (above 90°F) food should sit out for no more than 1 hour

Do not let unwashed utensils sit out for longer than recommended times above

Hot food can be kept hot by holding in chafing dishes, crock pots, or on a closed, lighted grill

Make Handwashing a Priority

Cooks, servers, and persons eating food should wash hands frequently. Tossing around a football, petting the dog, or setting up a tent will leave hands dirty. Here are some rules for when to wash hands:

Before handling food

After touching raw foods (uncooked meat)

After sneezing or coughing

After handling garbage

Essentials of a Tailgate Handwashing Station

While hand sanitizers sound good, they do not remove the dirt or bacteria from your hands. Handwashing is the best way to clean your hands and prevent foodborne illness. Make sure you have plenty of warm water, soap, and paper towels.

Steps for Tailgate Handwashing

Wet hands.

Apply enough soap to produce a good lather.

Rub hands together for at least 20 seconds (the time it takes to sing "Happy Birthday").

Rinse with water.

Dry using a clean paper towel.

Oops! We forgot the handwashing supplies!

In a pinch, disposable antiseptic wet wipes can be used for handwashing. Just don't forget to wipe hands thoroughly for 20 seconds.